The Cut -
This cut comes from the very center of the loin. The tender, flavorful meat between the blade is known as finger meat and is one of the major reasons that this part of the pig is so popular. This rack is typically smaller than others found on the hog but packs a tasty punch. It is the most tender set on the hog, as it comes directly from the loin rather than the belly. Where spare ribs are big and meaty, baby back is smaller and more tender. This delicious cut is commonly served barbecue-style or roasted to crispy perfection. It can also be braised or baked.
The Preparation -
Ribs do best when given lots of time to cook at a low temperature; that’s why they’re so great for smoking. Give these ribs a rub down with your favorite sauce or dry-rub, set the heat to low, and hang tight. Adult beverages are encouraged.
The Location -
Baby Back Ribs come from the upper rib cage, where the ribs meet the spine. This section of ribs contains the same bones as bone-in pork chops, and has some of the most tender meat on the animal.
